Mushroom Soup with Wild Rice
Ingredients
  • 4 cups water
  • 1 sprig fresh thyme
  • 1 bay leaf
  • 1 garlic clove peeled (whole)
  • 4 garlic cloves peeled (minced)
  • 3/4 tsp salt
  • 1 tsp pepper
  • 1 cup wild rice (Lundberg Wild Blend is my preferred rice for this)
  • 4 Tbsp butter
  • 1 pound cremini mushrooms,trimmed and sliced into 1/4 inch pieces
  • 1 onion, chopped fine
  • 1 teaspoon tomato paste
  • 2/3 cup sherry
  • 4 cups chicken broth
  • 1 tablespoon soy sauce
  • 1/4 cup cornstarch
  • 1/2 cup heavy cream
Instructions
  1. Bring water, thyme, bay leaf, garlic clove, 3/4 tsp salt to a boil in saucepan over high heat. Add rice and return to boil.
  2. Cook until rice is tender, 35 to 45 minutes.
  3. Remove from heat, and drain (reserve liquid)
  4. Discard thyme, bay leaf, and garlic.
  5. Melt butter in Dutch oven over high heat. Add mushrooms, onion, minced garlic, tomato paste, 3/4 tsp salt, and 1 tsp pepper.
  6. Cook, stirring occasionally until vegetables are browned.
  7. Add sherry, scraping up browned bits and cook until reduced.
  8. Add reserved liquid from rice, broth and soy sauce. Bring to a boil.
  9. Reduce heat to low and simmer, covered about 20 minutes.
  10. Whisk cornstarch and 1/4 cup water in a bowl. Stir slowly into soup, return to simmer and cook about 2 minutes.
  11. Remove pot from heat, stir in rice and cream.
  12. Let sit for 10 minutes.
Recipe by Keeping With The Times at https://www.keepingwiththetimes.com/mushroom-soup/